How to make fruity ice cream that actually tastes like fruit

With that philosophy in mind, I set out to create a strawberry ice cream
August 07, 2017 | 11:37 am / Posie Harwood/Courtesy Food52
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Summer is ice cream season. (Though, if you're me, so is winter and fall and spring.) Homemade ice cream is not only a fun project to tackle, but it means you can create exactly the flavor you want.

Do you like more fudge ripple in your pint? Add it in! Prefer a pinch of salt in your caramel cone? Throw it in your recipe!

With that philosophy in mind, I set out to create a strawberry ice cream recipe that tastes really and truly of the fruit itself. This recipe uses no eggs, so the fruit really shines. It's still luscious and incredibly creamy, but the strawberry flavor is more pure and strong, since the base isn't cooked. But strawberry ice cream alone wasn't what I was craving. Happily, our garden this summer has yielded a bounty of fresh basil, and I've been dropping it in as many dishes as I can. Strawberry and basil are a match made in dessert heaven: Basil adds an interesting herbal note to the fruit, taming the sweetness and giving each bite a slightly peppery, aromatic taste.

How to actually use up an entire bunch of basil in one week

To get maximum basil flavor into your ice cream, you'll infuse some heavy cream with chopped, fresh herbs. This just means combining the fresh basil and cream in a saucepan, bringing it up to a simmer, then turning off the heat and letting it sit for at least 20 or 30 minutes before straining the cream. It's best to do this step the night before, which allows you to fully chill the infused cream. Homemade ice cream is best made from all cold ingredients, which will speed up the churning process.

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Topics: ice cream, recipe

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